For a quick, easy, but deliciously moist cake, look no further. This lemon and yogurt cake recipe from Lancashire Farm Dairies pairs perfectly with a good cuppa. What's more, it's super-easy to bake and uses ingredients you'll probably already have in your arsenal - ideal if you want to bake something last minute!
Lemon and yoghurt cake
- 350 g sugar
- 2 free-range eggs
- 1/2 tbsp salt
- 3 tsp lemon juice
- grated zest of 2 lemons
- 180 ml olive oil
- 250 g Lancashire Farm Natural Bio Yoghurt
- 250 g self-raising flour
Preheat the oven to 180°C/Gas Mark 4.
In a bowl, mix the lemon zest, oil, eggs and sugar with a fork. Add the remaining ingredients and combine well.
Pour into a greased baking tin and bake for 30 minutes.
Leave to cool, then turn out and dust with icing sugar.